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1
Heat the broiler to high.
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2
In a small roasting dish or toaster pan, roast the tomatoes for 10 to 12 minutes on the highest rack, until theyre blackened in places.
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3
Spread enough rock salt onto a baking sheet to make a layer into which oysters will firmly sit.
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4
While the tomatoes are roasting, shuck the oysters by holding a dish towel in your nondominant hand, and holding the oyster around its rounded tip, with its cup side down, on a counter, then inserting an oyster knife into its hinge, wiggling it in entirely until the hinge gives, and then moving it around.
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5
(Even better, watch our video on how to shuck, several times, and then approach the task confidently.)
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6
Detach each oyster from its bottom shell.
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7
As each is done, secure it in a little well in the rock salt, so that it retains its oyster liquor.
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8
Leaving the broiler on high, combine the roasted tomatoes with the butter in a blender or food processor or with an immersion blender or with a lot of elbow grease.
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9
The resulting mixture will be mottled and ugly but will melt to glossy perfection.
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10
Stir in the shallot.
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11
Place a 1/2 teaspoon dollop of tomato butter into each oyster.
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12
Place the tray into the oven, and broil until the tomato butter is melted and the oyster is beginning to darken and curl around its edges, around 8 to 12 minutes.
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13
Serve very hot, immediately.
